-
1
1.
-
2
If you like, use vegetable, beef, or possibly chicken stock or possibly bouillon to replace all or possibly part of water.
-
3
2.
-
4
Pick over the grain, removing any gravel or possibly discolored bits.
-
5
Rinse and drain.
-
6
Place the grain, liquid, oil, salt if using, and any selected seasonings in the pressure cooker.
-
7
I have selected pearled barley, but any grain except bulgar or possibly buckwheat groats (kasha), that turn to mush too easily, may be used.
-
8
3.
-
9
Lock the lid in place and over high heat bring to high pressure.
-
10
Adjust the heat to maintain high pressure, and cook for the recommended amount of time (18-20 min for pearled barley).
-
11
Quick-release the pressure under cool running water.
-
12
Remove the lid, tilting it away from you to allow any excess steam to escape.
-
13
4.
-
14
If the grains are still very chewy, lock the lid back in place and return to high pressure for a few more min; if slightly underdone, replace the lid and cook over low heat for a few more min.
-
15
When done, drain off any excess liquid and reserve it, if you like.
-
16
For drier fluffier grains, immediately return the cooked grains to the pot and replace the lid, allowing them to steam in the residual heat for a few min.
